How to cook the shortcrust pastry: 3 basic recipe
Educational Program Food / / December 19, 2019
1. Chopped shortcrust pastry
This intermediate between sand and puff pastry. It is crisp, but strong, so it is suitable as a basis for large cakes and kishey.
In front of each recipe ingredient, and the subject, you can add the word "cold", and it should not be neglected. The water should be ice, oil - solid as a rock. Bowls, knives and even a board on which you will be working with the dough, good hold in the freezer. It is better to move the cutting table from the battery or open the window.
The secret of dough in the oil. It is thanks to him it turns crumbly pastry.
All these efforts for the sake of oil is not melted. Because otherwise you get a very different product.
The classic way
Ingredients
- 200 g butter;
- 300 g flour;
- a pinch of salt;
- 50-100 ml of water.
preparation
Cold butter, chop into small cubes and store in the freezer for 15 minutes. At this time, sift the flour with salt, pour it on the table or board. Put the cubes on top of the oil, generously sprinkle them with flour and with a knife or two chop dough.
It is important to as little as possible to touch the hands of oil: body heat quickly melts it, consistency is not the one you need.
When the oil and the dough unite and turn into small grains, gradually add water vymeshivaya mass in a plastic ball. Remove it for 15 minutes in the freezer. Then roll out the dough, place the filling, for example, thisAnd send it in the oven.
lazy way
Technological progress does not stand still, why not use it in cooking. It needs the same ingredients and food processor with knife-blades. Oil is not necessarily to chop into small cubes: he can handle the device. Throw in a cup butter, flour and whisk. The main thing - do not overdo it, in the end should turn out all the same grains.
Gradually top up with ice water, until the dough begins to gather into a ball. Further instructions are the same as in the classic recipe.
Shortbread dough can be stored in the freezer for several weeks.
additives
Derogate from the basic recipe can be. Here are some ideas:
- Put 50-100 grams of sugar in the dough for sweet cake.
- Replace the 30 grams of flour for a similar amount of cocoa - you'll have a chocolate dough.
- Add half cup finely chopped nuts.
- Flavoring mixture citrus peel or vanilla.
2. Tender shortbread dough
This recipe will turn out more dough that is easy to roll out. Baking from it less crumbly. By the way, in some culinary disputes bakers refuse to call minced sand dough. They believe that only with the help of this recipe, you can get the classic foundation for Tartu and baskets.
The oil must be cold and chilled. What distinguishes one state from another, can not be explained. Simply remove the product from the freezer an hour before cooking.
Ingredients
- 100 g butter;
- 100 g sugar (better - icing sugar);
- 250 g flour;
- 1 egg (yolk or 2).
preparation
Components better to mix cooking spatula or spoon, but the hands are connected only at the last stage, when it is necessary to gather the dough into a ball. Rub the butter with the sugar, add the flour, then the egg.
If you have a food processor, delegate these responsibilities to him.
You can refrigerate the dough, and then to cut it. You can first give it the desired shape, and then send it in the freezer. It is important that in the oven, it should get cold.
3. Cottage cheese shortbread dough
This dough is less whimsical to use than its counterparts without cheese, and less nutritious as dairy product substitute half the butter.
Ingredients
- 100 g of the curd;
- 100 g butter;
- 180 g flour;
- ½ teaspoon of baking soda;
- ½ teaspoon salt.
preparation
Curd wipe through a sieve, grate the cold butter grated. Mix both ingredients fork, add flour, baking soda and salt. Quickly knead the dough until smooth, put in a bag and store in the refrigerator for an hour.
What to do next
If the pie menu, then roll out the dough on the size of the form, pierce several times with a fork, so as not to inflate, cover with parchment paper and fill weight. As a weighting agent may make a special heat-resistant beads or beans, peas. This structure is baked for about 15 minutes at a temperature of 180 ° C. Then remove the load, put the stuffing pie and bring it to readiness.
Stuffing is best to choose a correction for the content of sugar in the dough. Savory minced suitable for kishey with filling, pies with meat and vegetables. Dough with added sugar will be the basis for fruit and berry Tartu.
Just baked tarts, but the cooking time should be reduced in proportion to the reduction in the size cakes. Cookies and other small items is enough to bring in the oven until light blush, otherwise they will be too hard.
See also:
- How to make a really delicious puff pastry at home →
- Universal yeast dough →
- 5 recipes unleavened dough in water, milk, yogurt and sour cream →
- How to cook the perfect pizza dough: simple recipes, including Jamie Oliver →